exchef
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Post by exchef on May 28, 2018 12:50:06 GMT -5
Guys, Start the new job tomorrow, don't think the wife will agree to me paying to fly people in for dinner.       The short ribs will rest then be cut into. I'll post pics of the ring. ExChef |
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Post by Legend Lover on May 28, 2018 13:29:28 GMT -5
Guys, Start the new job tomorrow, don't think the wife will agree to me paying to fly people in for dinner. The short ribs will rest then be cut into. I'll post pics of the ring. ExChef To be fair, my wife wouldn't agree to that either. |
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exchef
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Post by exchef on May 28, 2018 16:06:22 GMT -5
The wings:  There might be enough for the mrs for dinner there. ExChef |
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Post by Legend Lover on May 28, 2018 16:32:32 GMT -5
The wings: There might be enough for the mrs for dinner there. ExChef Oh my good grief... OK, I'll pay for the flights. See you in a few hours. |
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Post by Darin on May 28, 2018 17:36:01 GMT -5
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Post by Cramptholomew on Jun 6, 2018 18:16:07 GMT -5
 Every year I do a whole pig for Memorial Day weekend. Came out perfect this year. I built an offset smoker out of a 275 gallon oil tank. Smoked this guy with lump charcoal and peach wood. Last year I used pecan, which was just as good. Wish pecan was more readily available in my area, but I'll settle for any fruit wood i can get my hands on.  |
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Post by Ronv69 on Jun 7, 2018 1:10:58 GMT -5
We should get something like a purple foot award for bravery in barbecue above and beyond the call of duty...or maybe bubba the barbecuer would be appropriate. at least we didn't do this: He was outside by himself, when everyone else went inside, what a horrible way to go...I can't imagine trying to scramble out of a pit full of burning coals. It was Phoenix, he was probably trying to cool off. |
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exchef
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Post by exchef on Jul 1, 2018 7:11:56 GMT -5
Smoker is lit and getting ready.
On tap for today:
Brisket
Ribs
Kielbasa
Little b'day bbq action. Pics to follow as the day goes on.
ExChef
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Post by Deleted on Jul 1, 2018 8:38:22 GMT -5
Smoker is lit and getting ready. On tap for today: Brisket Ribs Kielbasa Little b'day bbq action. Pics to follow as the day goes on. ExChef |
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exchef
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Post by exchef on Jul 1, 2018 11:55:20 GMT -5
Just going to leave these here:      More later. The brisket is resting comfortably in a low oven for the rest of it's journey before eating. ExChef |
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Post by Legend Lover on Jul 1, 2018 13:58:05 GMT -5
Now why's you go and do that? Now I'm hungry.
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exchef
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Post by exchef on Jul 2, 2018 11:41:32 GMT -5
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Post by Deleted on Jul 2, 2018 11:52:37 GMT -5
exchef what type of ribs are those in your post #69? pork?
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exchef
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Post by exchef on Jul 2, 2018 11:53:28 GMT -5
exchef what type of ribs are those in your post #69? pork? Yes, St. Louis style. ExChef |
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Post by Deleted on Jul 2, 2018 12:12:44 GMT -5
exchef what type of ribs are those in your post #69? pork? Yes, St. Louis style. ExChef That's a good style cut too. Thank you... |
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Post by Legend Lover on Jul 2, 2018 12:15:49 GMT -5
I'm glad my phone is waterproof.
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Post by Deleted on Jul 4, 2018 14:51:23 GMT -5
I just finished placing these racks of St. Louis ribs on the smokers for a 5 hours run (or until the meat pulls away from the bone) on this 4th of July Wednesday...  Legend Lover got your phone covered yet  |
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Post by That Falls Guy on Jul 4, 2018 15:51:51 GMT -5
 Just don't use Mixture 79!
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Post by Legend Lover on Jul 4, 2018 16:15:48 GMT -5
I just finished placing these racks of St. Louis ribs on the smokers for a 5 hours run (or until the meat pulls away from the bone) on this 4th of July Wednesday... Legend Lover got your phone covered yet dammit. There should be a spoiler alert for new posts on this thread... Thankfully my phone is waterproof. They look great. |
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exchef
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Post by exchef on Jul 5, 2018 12:00:33 GMT -5
Hey LL, Here's your advanced warning. Racks of ribs are being procured as well as a few lbs of pork belly to cure and smoke up. #gameone ExChef |
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Post by Legend Lover on Jul 5, 2018 14:46:33 GMT -5
Hey LL, Here's your advanced warning. Racks of ribs are being procured as well as a few lbs of pork belly to cure and smoke up. #gameone ExChef Thank you...I'll get the cling-film (saran wrap) over my keyboard next time I log on. |
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Post by Deleted on Jul 5, 2018 21:24:11 GMT -5
Here's the Fourth of July BBQ results. After seeing a comment from @roadsdivered I decided to include four baked potatoes, each wrapped with 3 strips of bacon, and a handful of chopped green onions. Needless to say, those spuds were damned tasty. Especially with a bit of sour cream on top...   |
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Post by arkansaspiper on Jul 11, 2018 21:09:00 GMT -5
i love this place all the best topics well hmm anyways... depends what im smokeing but i use the texas crutch alot just cuz im.not always going for a nice bark. i use a good acid based marinade usualy lemon and apple juice. i always keep apple juice in my spray bottle every hr ill spray the juice. i use only wood no chips or gas. if you love your fire treat it with care and respect you will have good meat honeatly its all about the wood u pick and the fire and how u care for it 2nd keep meat moist i do 1 out unwrapped and 1 hr wrapped back and forth for the whole smoke and i always have my water full in the smoker u want as much moister as possible and dont ooen the smoker more than needed. i just cold smomed 100 pounds of ham that i just cured, and 100 pounds of homemade cured bacon not long ago cold smokeing well thats a little diffrent.
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Post by arkansaspiper on Jul 11, 2018 21:10:31 GMT -5
cant give all my secrets away
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Post by Pistol Pete 1911 on Jul 16, 2018 10:25:50 GMT -5
I would ditch the charcoal briquet usage as well as the propane. Either buy the whole lump charcoal or actual dried hickory, cherry or my favorite, pecan wood. Do not use charcoal lighter either. I use the wood chips and newspaper to start the fire. Don't worry about the ink used for the newspaper - it's a vegetable based ink. Agreed, low and slow at about 225 and about an hour per pound but smoke to temp |
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Just don't use Mixture 79! 
